Recipe Database
Sugar Cane Shrimp
Sugar Cane Shrimp
Serves: 4

1 bunch cilantro, chopped coarsely
1 habanero chile, chopped
4 shallots, chopped
2 lemons, zested
2 limes, zested and juiced to 1/4 cup (juice more limes if necessary)
1 cup coconut milk
1/4 cup soy sauce
1/4 cup vegetable oil
16 jumbo shrimp, cleaned, deveined
8 sugarcane skewers

 1/4 bunch cilantro leaves, as garnish

Puree all marinade ingredients in a blender. Reserve 2 Tbs of marinade.
Skewer two shrimp per sugarcane and place in marinade and refrigerate. After shrimp has marinated 2 to 3 hours, grill for about 3 to 4 minutes on each side, making sure they are fully cooked.
Serve with a drizzle of the reserved marinade and cilantro, as garnish.